Take these to the movies, work or school for munchies, or top salads and soups for an absolutely delicious addition.


Yield :

  • 2 servings

Ingredients :

  • 1 sweet potato
  • 1 tablespoon olive oil, for a sweeter taste use unrefined (non-hydrogented) coconut oil

Preparation :

  • Peel sweet potato and cut into julienne strips. A MIU Stainless Steel Julienne Peeler works best and costs around $12.00.
  • Preheat oven to 375 degrees.
  • Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will
  • continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to
  • cool at room temperature. Store in an airtight container or ziplock bag.
  • Eat as a snack, salad topper or atop soup and many other side dishes.
  • If desired, add any of the following spices or herbs before baking:
  • Cinnamon
  • Allspice
  • Nutmeg
  • Ginger
  • Cayenne Pepper
  • Curry Powder
  • Black Pepper

Nutritional Info :

Calories: 117 | Total Fat: 7 g | Saturated Fat: 1 g | Carbohydrates: 13 g | Sodium: 21cmg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 1 g | SmartPoints: 4

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